Discussion in 'Roll Call' started by kiwi biker, Sep 1, 2014.

  1. My name is Nick.

    I am a semi retired builder  with some time on my hands and have just started smoking food.

    I have smoked a lot of fish over the years in a small compact smoker heated by meths burners.

    I now also have a small gas heated cabinet smoker with a Smokai smoke generator attached, so I can do both cold and hot smoking.

    I have started with brining and smoking some chicken breasts, which have come out pretty good if I may say so, ( she quite likes them as well )

    I would now  like to have a go at some Pastrami, so any advice would be great thanks.
  2. Nick [​IMG]

    Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  3. Hello and good morning from East Texas, welcome to the forum. Lots of great information and real good people here..  

    Gary S
  4. Thanks Gary, 

    Have had a troll round, certainly is a lot of differing pieces of information available.

    Guess I will make a plan and stick to it.

    Have got a piece of corned beef soaking in water now, will leave it for 24hrs changing the water about 5 times.

    It is due to come out shortly.

    Will dry it and put a rub on it then back into the fridge for at least 36 hrs (haven't got time to smoke it tomorrow, so will do it on Friday morn)

    Hope it will be alright sitting for that long ?

    Will post some pic's later.
  5. Got all the secret rub on now, sitting in the fridge waiting to be smoked

    Last edited: Sep 15, 2014

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